Blueberry cornmeal cake.
While the star relationship of this blog is the one between corn and alkaline substrates, the star pairing in this recipe is between the blueberries and lemon zest. The sweet cornmeal cake makes a great, full-bodied delivery for these two, letting them shine slightly brighter than a regular flour cake would. As always nixtamal makes a wonderful substitute for the regular cornmeal, and also makes for a softer cake. Continue reading
Jonnycake bread from The Bryant House Restaurant, courtesy of Bon Appetit.
I’ve yet to tackle cornbread or jonnycakes on this blog, and for good reason: this is an area of great contention. Everyone has a great cornbread recipe they righteously defend, and the same is true for jonnycakes. For many, love of the latter even extends to the right kind of cornmeal to use. Perhaps one day I’ll have an informed opinion on jonnycakes (while, on the other hand, I’m no exception to the cornbread rule!), but in the meantime, this cake recipe from The Bryant House Restaurant, courtesy of Bon Appetit, will have to do. Continue reading
Sweet cornmeal pie, with a homemade crust.
With the days growing shorter, the leaves beginning to change, and the temperature beginning to drop, one of my favorite times of the year approaches: roasting and baking time. This marks the first of what I’m sure will be numerous recipes to follow that deal with various ways hominy and related products can be incorporated within these two culinary methods. This recipe for a simple sweet pie is made with cornmeal, not hominy, but I’ve substituted the 1/2 c. cornmeal for a 1/2 c. finely ground nixtamal and it worked just fine. I also enjoy adding both cinnamon and nutmeg, giving the pie a more seasonal flavor. Continue reading
all things hominy 